Recipes for "miso dressing"

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Shrimp and Avocado Salad with Miso Dressing

Ingredients

• 1 garlic clove minced
• 1/2 1/2 raw shrimp , tails removed
• 1/2 tablespoon 1/2 tablespoon butter
• 1/2 teaspoon 1/2 teaspoon chili powder
• 1/4 teaspoon 1/4 teaspoon cayenne
• 1 1/2 1 1/2 avocados sliced (2 small)
• 1 cucumber , diced
• 4 4 spinach or baby kale , chopped
• 2 tablespoons 2 tablespoons cilantro fresh chopped for topping
• 1/4 peanuts for topping
• 1 wonton wrappers package
• 1 1 canola oil
• 1 ginger one -inch piece of fresh peeled
• 3 tablespoons 3 tablespoons oil
• 3 tablespoons 3 tablespoons lime juice (more to taste)
• 2 tablespoons 2 tablespoons agave nectar
• 1 1/2 tablespoons 1 1/2 tablespoons white miso (it’s a paste – you can buy it at many grocery stores these days)
• 1/2 garlic clove , minced
• 1/4 teaspoon 1/4 teaspoon salt

Instructions

1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

2. Make the homemade wonton strips by cutting fresh wonton wrappers into lil’ strips and fry them in about 1 cup canola oil over low heat; drain on paper towels and sprinkle with salt.

3. Arrange all the salad veg in a bowl with the shrimp.

4. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.